{zucchini lasagna roll ups}

Low carb + gluten-free + kid friendly too!!

Think saucy + creamy + loaded with spinach!  Plus there’s no meat, which I promise you will not miss.  Obvi if that’s just not your thing, you can totally add ground sausage + turkey or beef.  Let me know how it is!!

This is basically a healthier option to the traditional lasagna noodle roll ups that everyone loves so dearly.  Definitely not lacking any of the traditional flavor though.  I hope you enjoy this recipe as much as we did.

The recipe itself is not complicated at all, but there is some prep work.  You first need to prep your zucchini, since it’s loaded with water and you want to remove as much as possible.  Then roast the zucchini slices afterwards.  Then your ready to rock and roll.  The rest is a breeze.  Just wanted to throw in that little tidbit, since I did not allow myself the proper time and ended up stressing the f out.

Here’s what you’ll need:

• 2 pounds zucchini
• 2 tablespoons olive oil
• 1 1/2 cups marinara sauce (I used homemade the recipe can be found here)
• 1 1/2 cups ricotta cheese
• 1/2 cup frozen spinach, thawed + drained
• 1/2 cup artichokes hearts, chopped
• 2 tablespoons chopped fresh parsley (extra for garnish)
• 3/4 cup shredded mozzarella cheese (I used TJ’s almond mozzarella cheese )
• 2 garlic cloves, minced
• 1 egg
• salt + pepper to taste

Here’s what you do:

Do this step 1 hour before you are ready to assemble roll ups

Trim zucchini and slice into 1/4 inch thick slices using a mandoline.  Arrange on a baking sheet lined with paper towel.  Sprinkle both sides with salt.  Allow to set for 30 minutes to release some of the water.

When ready to assemble roll ups

Preheat oven to 425 degrees.

Brush both sides of zucchini strips with olive oil and lay in a single layer on a baking sheet.  Roast 15 minutes.  DO NOT over roast or the zucchini will break during rolling.

While zucchini is roasting, Spread 1 cup of marinara sauce on the bottom of a baking dish and set aside.

In a bowl, combine ricotta + spinach + artichokes + parsley + 1/2 cup mozzarella cheese + garlic + egg.  Season with salt + pepper.

Once zucchini has cooled enough to handle

Spread about 1 tablespoon of ricotta filling over each zucchini strip.  Gently roll up and place straight up on baking dish.  Keep them close together if needed to hold them in place from unrolling.

 

Spoon remaining marinara sauce over the top of roll ups.  Top with remaining mozzarella cheese.

Bake uncovered for 25 minutes.  Optional: broil for 2-3 minutes until cheese is golden brown.

Remove and allow to rest for 5 minutes.  Sprinkle with chopped parsley and serve.

NOTES:

Look for thick zucchini, they work best for this recipe.

Measure out spinach after it’s been thawed + drained.

You must prep zucchini.  Don’t skip the first step.

 

I served my Zucchini Lasagna Roll ups along side roasted asparagus + greek salad.  My 92-year-old grandmother gave this meal two thumbs up.  She loved the dish.  And she loved the fact that I made my own marinara sauce too.

 

 

Send me picutres if you made this recipe…it makes my day 🙂

 

xoxo stacyb